I've been in a truffle kind of mood lately. It doesn't usually take much to convince me to eat chocolate, and since I made some chocolate truffles for Valentine's Day, I've been on a roll trying new flavors of truffles. So, consider these Post Valentine's Day Truffles. You know, when you've eaten whatever chocolate you had and you still want more. Or is that just me? I don't think so...
All of these truffles start with the recipe I posted last week.
For Rice Crisped Truffles:
Follow the basic truffle recipe and form the truffles as described. Instead of rolling them in cocoa, use a food processor or seed grinder to grind down about 1/4 cup of gluten-free crisped rice cereal. I used Erewhon cereal. Roll the truffles in the crisped rice. Yum!
For Cranberry Truffles:
Follow the basic truffle recipe, add 1/4 cup of finely chopped dried cranberries before refrigerating. I rolled them in cocoa, but powdered sugar would work really well with these. Double yum!
What kind of truffles should I make next?
2 comments:
Yum, I like truffles, and cranberries, even better to have them combined in one. They looks very good here.
My daughter likes truffles specially this product. But the Rockford dentist has warned me that eating too much chocolates could give her toothaches so I make sure that she brushes her teeth well after eating truffles.
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